Panelle with Lemon Peppered Almonds

Directions

In a 4- to 6-quart saucepan, dissolve chick pea flour and salt in 3 cups cold water.

Cook over medium high heat, stirring constantly until consistency resembles cream of wheat, about 20 minutes.

Stir in chopped parsley and spread mixture onto a cookie sheet, fattening until about ½-inch thick and allow to cool.

Using a water glass, cut into 2½ inch rounds and set aside.

In a 12-14-inch sauté pan, heat almonds, black pepper, sea salt and lemon zest over medium high heat and cook 3 to 4 minutes, stirring constantly, until lightly toasted and infused with lemon fragrance.

Set aside.

Heat inches of cooking oil in a tall frying pan to 375℉ (190℃).

Fry chick pea disks 4 to 5 at a time until golden brown, about 30 to 45 seconds.

Drain on paper towels and sprinkle with almond mixture and serve just warm.